Time 1h15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.
Time 2h15m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Sauté the beef and onions in the bacon drippings. Add tomatoes, sliced green chilies, stocks and seasonings. Cook over low heat until meat is tender (about two hours). Add cubed potatoes and carrots during last 30 minutes.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Brown beef and saute onions in bacon grease. Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture. Simmer over low heat until meat is tender. Add cubed potatoes during the last 30 minutes of cooking. This freezes well before the potatoes are added. This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread. It makes one gallon of stew.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Brown the meat in a large (3 quart) saucepan over medium heat. Add potatoes and cook until the potatoes turn brown on the edges, about 10 minutes. Add 1/2 cup onion, garlic and seasonings, cook for 3 minutes. Add water and green chiles, cover and simmer on low heat until potatoes are tender, about 20-30 minutes. Put limes in a small bowl, cilantro in a small bowl, lettuce in a small bowl, and the leftover onion (if you stil have the 1/4 cup leftover)- use them like condiments or garnishes that your guests can put in their soup if they would like. This is just an option- since I now live in Texas, most of my Mexican friends use these condiments, and they really do enhance flavors and texture of soups like caldillo, posole, and menudo. Enjoy!
